Coconut Free Picnic Potato Salad

Total time1 hr 35 min

Prep time15 min

Cook time20 min

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Ingredients

6 servings

2 lbs yukon gold potatoes, cut into ¾-inch cubes
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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1 tbsp kosher salt, for the cooking water
1 tbsp apple cider vinegar
3 stalks celery, thinly sliced
⅓ cup red onion, finely diced
¼ cup dill pickles, finely chopped
2 tbsp fresh dill, chopped

For the dressing

⅔ cup vegan mayonnaise
1 tbsp yellow mustard
1 tbsp apple cider vinegar
1 tsp sugar
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Place the cubed potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are just tender when pierced with a fork but still hold their shape, about 12–15 minutes. Do not overcook — they should offer slight resistance at the center.
2
Drain the potatoes in a colander, then transfer them to a large mixing bowl. Drizzle 1 tbsp apple cider vinegar over the hot potatoes and toss gently to coat. Spread them out slightly and let cool for 15 minutes, until no longer steaming.

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